BEEF STIR FRY THAI RECIPES
THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, FatContent 32g fat (6g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 974mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 5g fiber), ProteinContent 42g protein.
BEEF STIR-FRY RECIPES - BBC GOOD FOOD
Rustle up one of our speedy beef stir-fries for a lighter alternative to a takeaway. Choose from Chinese-style beef in black bean sauce, stir-fry chilli beef and much more.
Provided by Alice Johnston
Number Of Ingredients 1
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VEGETABLE BEEF STIR-FRY RECIPE: HOW TO MAKE IT
“My husband, Jerry, has been making this stir-fry for many years,” explains Mary Loeffler of Imperial, Pennsylvania. “It was an old Chinese recipe, but folks who don’t normally like Chinese food always give this yummy main dish rave reviews.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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STIR-FRY RECIPES - BBC GOOD FOOD
Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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Sep 17, 2020 · Israel / Getty Images. This colorful beef and vegetable stir-fry features red and green bell peppers along with mung bean sprouts, a common Asian ingredient that adds a slightly nutty taste and crisp texture to the dish. The beef is first marinated in a honey and soy mixture, and then is stir …
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